Skip to Content

Greek Yogurt Pie

| Updated Sep 1, 2018

This creamy Greek yogurt and cream cheese pie tastes so refreshing in the heat of summer.  Adding fresh berries of choice that are in season creates a delicious dessert!  You can bake this recipe without a crust if you like and the filling holds up well in individual ramekins for single servings.

Want more recipes like this?  Check out my cookbook Small Kitchen Big Flavors!


1                pre made pie crust (optional)

17 oz         container of plain Greek yogurt

8 oz          block of cream cheese

3/4 cup    powdered sugar

1/4 cup     all-purpose flour

1 tsp          vanilla

3                eggs, large

zest           from half an orange or lemon

1/2 cup     fresh berries, rinsed

Garnish    Crème Fraiche  or Whipped Cream.


  1. Pre-heat oven or convection oven to 325 degrees F, (163 degrees C).
  2. In a blender place Greek yogurt, cream cheese, citrus zest.
  3. Place the lid on the blender and process on MEDIUM for 30 seconds.
  4. Turn blender off, scrape down mixture with a rubber spatula then blend on MEDIUM for 20 seconds.
  5. In a small bowl combine flour and sugar.  Turn blender to LOW, slowly add flour/sugar through the center                   opening of the blender lid, continue blending on LOW for 20 seconds.
  6. Add eggs and vanilla through the center opening of the lid, continue to blend on LOW for 20 seconds.
  7. Pour cheesecake filling into a medium bowl and hand whisk for 20 seconds to smooth any remaining lumps  that may be in the filling.
  8. Pour 2/3 of the filling into a ready-made pie crust.
  9. Pour remaining filling into 2 small 6 ounce custard dishes.
  10. Place pie and custards on a baking sheet.  Bake the small custard dishes for 25 minutes.
  11. The pie will take a full 45 minutes.
  12. Let cheesecake cool to room temperature then top with berries and crème fraiche choice.
  13. Store leftovers covered in the refrigerator and enjoy over the next 3 – 4 days.

Note:  Mi-Del is a gluten free pie crust in the baking aisle with ready-made pie crusts.  You can make the recipe completely in custard ramekins rather than a pie just eliminate the crust and pour into ~ 8 custard dishes or ramekins.

Mike Wendland

Published on 2018-09-01

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

Comments are closed.

Back to top